Ingredients

Method

• 1 x 1.2 kg pack Woolworths free-range marinated lamb espetadas
• 1 x 350 g pack Woolworths baby potatoes with garlic-and-herb butter
• 1 T extra virgin olive oil
• sea salt and freshly ground black pepper, to taste
For the chimichurri, mix:
• 20 g Italian parsley, roughly chopped
• 2–4 anchovy fillets, roughly chopped
• ½ red onion, finely diced
• 1 small garlic clove, peeled and crushed
• 1 lemon, juiced
• 2 T extra virgin olive oil
For the mint yoghurt, mix:
• 1 cup Woolworths plain double-cream yoghurt
• 1 t cumin seeds
• 1 lemon, zested and juiced
• 5 g mint, roughly chopped
• 1 t chilli flakes
• 1 T extra virgin olive oil

Method

Ingredients

1. Prepare a braai with medium coals using Woolworths’ eco fire logs. Braai the espetadas for 5–7 minutes or until caramelised. Cook for a bit longer if you prefer the meat more well done. Turn often, basting with the marinade.
2. Meanwhile, preheat the oven to 200°C. Microwave the baby potatoes for 10–12 minutes, then place on a baking tray. Use the base of a cup or glass to gently flatten the potatoes, drizzle with the olive oil and season. Roast for 15–20 minutes, or until crispy and golden.
3. Serve the lamb with the potatoes, chimichurri and mint yoghurt alongside.

Find more braai recipes here

Producers: Fatima Saib and Lerato Tlali

Food styling: Marcelle Van Rooyen

Videography: Romy Wilson

Photography: Shavan Rahim

Woolworths’ beef brisket is seasoned and parcooked, locking in rich, bold flavour, while the succulent leg of lamb is marinated in a mix of extra virgin olive oil white Balsamic vinegar, herbs and lemon zest for a fresher braai day hero. Finish both on the braai, glaze or brush and serve for an effortless, restaurant-grade braai-day spread.

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